Sausage Egg Rolls Food

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SAUSAGE AND EGG BREAKFAST ROLLS



Sausage and Egg Breakfast Rolls image

These Sausage and Egg Breakfast Rolls are easy and quick to make and the perfect grab-and-go-breakfast. Turkey breakfast sausages wrapped in crescent rolls with scrambled eggs and cheese, so easy and so good.

Provided by Joanna Cismaru

Categories     Breakfast

Time 35m

Number Of Ingredients 9

1 teaspoon butter
5 eggs
2 tablespoon all-purpose flour
8 Pillsbury crescent rolls (1 can)
2 ounce cheddar cheese (shredded)
8 turkey breakfast sausages (fully cooked)
1 egg (beaten for egg wash)
1/4 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)

Steps:

  • Preheat oven to 375 F degrees. Line a baking sheet with parchment paper or a silpat.
  • Beat the 5 eggs in a bowl. Heat the butter in a nonstick skillet over medium heat until hot. Pour in the beaten eggs. As the eggs begin to set, gently pull the eggs across the pan using a spatula, forming large soft curds. Continue cooking, pulling, lifting and folding eggs, until thickened and there is no more visible liquid. Remove from heat.
  • Sprinkle the flour onto your work surface then unroll the crescent dough over the flour. Roll it out a bit, if necessary with a rolling pin. Cut the dough into 8 rectangles, by first pinching the seams if necessary.
  • Top each rectangle with a couple spoonfuls of scrambled eggs, some of the cheddar cheese, and a sausage link. Roll up the rectangle and place onto the prepared baking sheet. Repeat with remaining ingredients.
  • Brush each roll with the egg wash, then sprinkle with some salt and pepper.
  • Bake for 15 minutes or until golden brown.

Nutrition Facts : Calories 201 kcal, Carbohydrate 13 g, Protein 8 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 138 mg, Sodium 479 mg, Sugar 3 g, ServingSize 1 serving

SAUSAGE EGG ROLLS



Sausage Egg Rolls image

Janet Hommes, of Surprise, Arizona uses a packaged coleslaw mix for this easy eggroll, so it's a breeze to put together. Serve it with your favorite brand of sweet 'n' sour sauce to suit your family's taste.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 egg rolls.

Number Of Ingredients 10

1/2 pound bulk pork sausage
1/4 cup chopped green pepper
2 tablespoons plus 1-1/2 teaspoons chopped onion
1/2 teaspoon minced garlic
3-3/4 cups coleslaw mix
1/4 teaspoon pepper
1/8 teaspoon salt
16 egg roll wrappers
Oil for frying
Sweet-and-sour sauce

Steps:

  • In a large skillet, cook the sausage, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. In a large bowl, combine the coleslaw, pepper and salt; stir in sausage mixture. , Place 1/4 cupful of sausage mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat, In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry egg rolls, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve with sweet-and-sour sauce.

Nutrition Facts :

SAUSAGE EGG ROLL IN BOWL



Sausage Egg Roll in Bowl image

Egg roll ingredients without the fried egg roll part.

Provided by Cara

Categories     Appetizers and Snacks     Wraps and Rolls     Egg Roll Recipes

Time 27m

Yield 6

Number Of Ingredients 9

1 pound ground pork sausage
6 cups coleslaw mix
2 carrots, peeled and grated
¼ cup chopped green onions
4 cloves garlic, minced
1 tablespoon low-sodium soy sauce
1 tablespoon sesame oil
2 tablespoons shelled sunflower seeds
1 tablespoon grated ginger root

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir pork sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add coleslaw mix, carrots, green onions, garlic, soy sauce, and sesame oil. Cook and stir until tender, 7 to 10 minutes. Add ginger and sunflower seeds; stir to combine.

Nutrition Facts : Calories 309.8 calories, Carbohydrate 14.4 g, Cholesterol 50.4 mg, Fat 22.4 g, Fiber 2 g, Protein 12.5 g, SaturatedFat 6.4 g, Sodium 792 mg, Sugar 0.7 g

SAUSAGE ROLLS



Sausage Rolls image

Provided by Daphne Brogdon

Categories     appetizer

Time 1h45m

Yield 24 sausage rolls

Number Of Ingredients 13

3 tablespoons olive oil
1/2 medium onion, diced
4 cloves garlic, chopped
1 egg
1 tablespoon milk
1 pound ground pork
3/4 cup small-diced russet potato
2 tablespoons breadcrumbs
1 teaspoon ground nutmeg
3 sprigs fresh thyme, leaves removed
Salt and fresh ground black pepper
1 sheet frozen puff pastry, thawed
Flour, for dusting work surface

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the onions and cook until soft and translucent, 5 minutes. Add the garlic and cook for another 2 minutes. Set aside to cool.
  • In a small bowl whisk together the egg and milk. Line a baking sheet with parchment paper.
  • In a large bowl combine the pork, potato, breadcrumbs, nutmeg, thyme and the cooled onion-garlic mixture. Sprinkle with salt and pepper. Gently mix until combined. Cover and refrigerate while you roll out the puff pastry.
  • Unfold the sheet of puff pastry on a floured work surface. With a rolling pin, roll into a 12-inch square about 1/8-inch thick. With a pizza cutter or knife, cut into four 3-by-12-inch strips. Set the strips on the prepared baking sheet and store in the refrigerator while you proceed.
  • Place one of the pastry strips lengthwise in front of you. Divide the pork filling into four equal portions. Form one of the portions into a long, tubular shape and place it on the puff pastry so it reaches from long end to long end. Brush the long side of the puff pastry furthest from you with some egg wash. Roll up the puff pasty away from you and around the pork filling to create a 12-inch-long log. Pinch the seams together and transfer, seam-side down, to the baking sheet. Repeat with the remaining pastry strips and filling. Freeze for 30 minutes to chill before baking.
  • Preheat the oven to 400 degrees F.
  • Slice each log into six equal portions so that you have 24 rolls in total. Place the rolls on the baking sheet and brush with egg wash. Bake until golden brown, 30 minutes. Let cool for about 10 minutes before serving.

EGG ROLLS



Egg Rolls image

This egg roll recipe is truly a family favorite. My husband, Doug, makes them often for family meals and my sister serves them every Tuesday night at the restaurant she owns. Feel free to use sausage if you like food with a little more kick. -Donna Frandsen, Cohasset, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 1h30m

Yield 14 egg rolls.

Number Of Ingredients 13

3/4 pound bulk pork sausage
2 cups coleslaw mix
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup chopped green onion
3 tablespoons soy sauce
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon pepper
14 egg roll wrappers
1 egg, lightly beaten
Oil for deep-fat frying
Sweet-and-sour sauce

Steps:

  • In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain well. Stir in coleslaw mix, water chestnuts, onions, soy sauce, garlic powder, ginger, salt and pepper. Cook and stir until cabbage is crisp-tender. , Position an egg roll wrapper with one point toward you. Place about 1/4 cup sausage mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve with sweet-and-sour sauce.

Nutrition Facts : Calories 238 calories, Fat 14g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 558mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

ITALIAN EGG ROLLS



Italian Egg Rolls image

Impress your company with these homemade egg rolls filled with yummy sausage, veggies and cheese from Shirley Intihar of Eveleth, Minnesota. . The simple party starters come together really easily. You'll master the technique quickly!

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 14 egg rolls.

Number Of Ingredients 10

1/2 pound bulk hot Italian sausage
3/4 cup finely chopped green pepper
1/2 cup finely chopped onion
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
14 egg roll wrappers
Oil for frying
Meatless spaghetti sauce, warmed, optional

Steps:

  • In a large skillet, cook the sausage, green pepper and onion over medium heat until meat is no longer pink; drain and cool. Stir in the spinach, cheeses and garlic powder., Place 1/3 cup sausage mixture in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. , In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry egg rolls, in batches, for 2-4 minutes on each side or until golden brown. Drain on paper towels. Serve with spaghetti sauce if desired.

Nutrition Facts :

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